Festive Pickled Red Cabbage
This vibrant and tangy red cabbage pickle is a delightful addition to any meal. The crisp, salty cabbage is infused with a blend of aromatic spices and two types of vinegar, creating a symphony of flavors that will enhance your dishes. Make a batch of this pickle and let it sit in the fridge for a couple of weeks to develop its full depth of flavor. It's a versatile condiment that adds a pop of color and taste to salads, sandwiches, and more.
— Constant Cookbook
Ingredients
- 300 mls cider vinegar
- 300 mls malt vinegar
- 1 small red cabbage, shredded
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp black peppercorns
- 2 tsps of allspice berries
- 1 tbsp coriander seeds
- 5 cloves
- 2 tbsp sea salt
- 1 tbsp sugar
Instructions
- Rinse the shredded red cabbage under cold water. Put it in a mixing bowl with the salt, and mix. Leave in the fridge for 4 hours.
- Pour the two vinegars into a pan and add the spices, seeds, berries and leaves. Bring to the boil, then remove from the heat and leave it to infuse for about an hour.
- When the cabbage is salted, rinse it thoroughly under cold water. Pack the cabbage into 2 clean, sterilised jars.
- Bring the vinegar back to the boil, and add the sugar. Over a low heat stir to dissolve the sugar.
- When it has dissolved, pour the vinegar over the cabbage, making sure it is completely covered. Leave it to cool for about an hour, before sealing the jars and storing them in the fridge for at least 2 weeks. It will keep for several months.
Yield
Makes 2 jars
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